Artichoke and Olive Pasta

Here is another recipe from my ward newsletter.

8 oz very thin pasta, cooked and drained

Sauce

1TB olive oil
1 can (13.5 oz) artichoke hearts, drained
2 cloves garlic, minced
1.5 tsp italian seasoning blend
2 cans (14.5 oz) italian style stewed tomatoes
1 can sliced black olives

Chop artichokes and saute in oil. Add garlic and seasoning. Add tomatoes and simmer 5 minutes. Add olives and serve over pasta.

Panchetta

Make box of noodles as directed.

Add cooked, chopped bacon or panchetta meat to it and serve with a side salad.


One box makes enough to feed our family of 4, but our kids aren't big eaters. I'd suggest 2-3 boxes for a big family.

Chicken Noodle Casserole

8 Servings
Prep: 20 min
Cook: 15 min

work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota


2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained


In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
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Bow Ties with Sun-Dried Tomato & Scallion Cream Sauce

5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional

1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.
2) Cook the pasta until tender and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.

This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.

Italian Crockpot Chicken

chicken breasts
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese

Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.

Linguini with Clam Sauce

Serve 4-6

8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste

CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)

Prepare pasta according to package directions. Drain.

While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).

In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.

Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.

Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.

Chicken Fettuccini Alfredo

1 lb. chicken
1 (8 oz.) cream cheese
¾ c. parmesan cheese
½ c. real butter
½ c. milk
fettuccini noodles
salt & pepper to taste
Vegetables: broccoli, carrots, peas, etc.

Cut up chicken into bite size pieces. Season with salt and pepper, thyme, and garlic. Cook over med heat on stove. Set on paper towel to drain oil. Start water boiling for noodles, cook and drain. Melt butter in medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth. If it is too thick, add more milk. Add pasta, chicken, and any other cooked vegetables. Season with garlic powder to taste.

I make this with the chicken/vegetables and without--it's good either way!

Crockpot Lasagna

12 uncooked lasagna noodles
1 lb. ground beef, browned and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
¼ c. water
2 c. mozzarella cheese
1 (16 oz) cottage cheese
Chopped fresh spinach

Break noodles in half. Place half noodles in crockpot. Mix seasoning and meat. Spread half over noodles. Mix sauce and water. Spread half over meat. Spread half cottage cheese, half chopped spinach, and half mozzarella. Repeat layers. Cook on low 4-5 hours.

Taco Spaghetti

5 oz spaghetti
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream

Preheat oven to 350 degrees. Cook pasta, drain and set aside.

In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.

Transfer mixture to lightly greased 2 quart casserole dish. Cover and bake for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.

Pasta Primavera

Prep time: 15 min
Cook tome: less then 15 min
Yield: 6 servings

1 Tbl olive oil
1 med onion, minced
1 clove garlic, minced
1 lb asparagus, trimmed and sliced diagonally in 1/4 in pieces
1 med zucchini, sliced
1 med carrot, sliced very thin
1/2 lb fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 Tbl chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lb hot cooked fettuccine
1/2 cup grated Parmesan Cheese (optional)
1/2 cup toasted pine nuts (optional)

In a large skillet,heat olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

Add the asparagus, zucchini, carrot and mushrooms and cook over medium heat for 2 minutes.

Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and green onions. Simmer for 1 minute.

Add the salt and black pepper and then add the pasta, cheese and nuts, tossing until the ingredients are well mixed. Serve immediately.

Pomodoro Pasta with White Beans & Olives - 2 Servings

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans
1 large clove garlic
2 ripe medium tomatoes
2 tablespoons oil-cured black olives
1/4 cup sliced fresh basil
Freshly ground pepper
2 tablespoons freshly grated Pecorino Romano cheese

Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.

Colossal Chopped Salad

1 package 16 oz, Cooked Penne pasta
1 head romaine lettuce, thinly sliced
(About 6 cups)
1 small head broccoli chopped (1 cup)
1 large carrot, cut into julienne strips (½ cup)
½ cup sliced red onion
2 plum tomatoes
1 can pitted ripe olives
1 cup fresh Parmesan cheese (not the green can!)
1 cup Italian or ranch salad dressing (I like Olive Garden Italian Dressing!)

Mandarin Pasta Salad

8 oz bow tie pasta cooked, drained and cooled
6 oz fresh baby spinach
½ cucumber, peeled and sliced
½ c diced red bell pepper
½ c coarsely chopped red onion
1 (11 oz) can mandarin orange segments, drained
2 c diced cooked chicken
½ c sliced almonds, toasted

Dressing
1 tsp finely chopped, peeled gingerroot
1 clove garlic pressed
a c rice vinegar or white wine vinegar
¼ c orange juice
¼ c vegetable oil
1 tsp sesame oil
1 env. Lipton onion soup mix
2 tsp sugar

Combine salad ingredients. Pour dressing over salad and toss.

Chicken Tetrazzini

16 oz. spaghetti
½ stick butter
1 small onion , chopped
1 green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cans Golden Cream-of-Mushroom soup
3 c. milk
2 c. Monterey Jack cheese, grated
salt and pepper to taste
Parmesan cheese
Break spaghetti in half and cook as directed in Executive 4 Qt. Casserole; drain. Melt butter in 8” Saute Pan and cook onion and bell pepper until tender. Toss all ingredients, except Parmesan cheese, in 6-qt. Stainless
Mixing Bowl. Place in casserole dish, cover (aluminum). Cook at 350 degrees for 45 minutes until bubbly. Grate Parmesan cheese over casserole. Serve with steamed vegetables.

Cheesy Chicken Tortellini Bake

(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)

Double for Now and Later

½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.

Lemon Chicken Pasta Toss

Ingredients:
8 ounces uncooked radiatore pasta

1 medium onion, chopped

1 small carrot, peeled

3 garlic cloves, pressed

1 small red bell pepper

2 cups small broccoli florets

1/4 teaspoon salt

2 cups diced, cooked chicken breasts

1 cup prepared Alfredo sauce

1/2 cup hot water

1 lemon, cut in half crosswise

1/4 cup (1 ounce) grated fresh Parmesan cheese

Snipped parsley and coarsely ground black pepper (optional)


Directions:
1. Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker(R). Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.

2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.

Yield: 6 servings

Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g

Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.

Lemon-Pepper Turkey Pasta

Ingredients
1-1/2 lbs. turkey cutlets or slices, cut into 1/2-inch strips
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. cornstarch
1 tsp. lemon pepper
1 lb. linguine
2 tbsp. olive oil
6 scallions, sliced
1 lemon, cut into 10 thin slices and finely slivered
1 garlic clove, minced
One 10 oz. bag fresh spinach, washed, drained and chopped

Makes 4 to 6 servings
Directions
Step 1
In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.

Step 2
Cook the pasta. In a large non-stick skillet, cook the turkey and marinade with the oil 2 to 3 minutes or until turkey is no longer pink in center. Add scallions, lemon slivers and garlic. Stir in spinach and cook until just wilted.

Step 3
To serve, combine the turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.

Veggie Chili

Time 14 min or less

2 Tbl oil
2 lg onions diced
1-3 cloves garlic crushed
1 14 oz can diced tomatoes
1 lg can kidney beans (not drained)
2 carrots diced
1 cup frozen corn
1/2 cup frozen diced green peppers
2 tsp cumin
1 tsp salt
2 Tbl water
2 cups cooked pasta (elbow, little shells, etc.)

Put pasta water on to boil and cook pasta as soon as it boils. It can sit and wait for the chili if necessary.

In a big skillet or soup pot, fry onion and garlic in oil. Add carrots, tomatoes and some of the liquid from the beans, cook 2-3 min to get carrots softening, add beans and cook until carrots are just soft... a little firm is fine. Add everything else and heat to bubbling hot- watch it now, this is when it is likely to stick! Lower heat if necessary but try not to add any more liquid.

Put the drained pasta in a bowl and add chili to liked proportions (we like 1/3 pasta, 2/3 chili). The rest of the chili can be used as leftovers. Can add cheese, sour cream, green onions, etc for topping.

Serve with salad and a handful of tortilla chips if you have them on hand.

Baked Cavatelli

This sausage and pasta dish is hearty, filling, and easy. If you want to sneak in some vegetables, just place fresh spinach in the sieve you'll use to drain your pasta -- the hot water will wilt it.

Prep: 25 minutes
Bake: 30 minutes

Ingredients

7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper

Directions

1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.

Creamy Macaroni and Cheese

This ultra-hearty spin on classic mac 'n' cheese features blue and mozzarella cheeses, bacon, and onion. Try it with cavatelli or campanelle for a change of pace from elbow macaroni.

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Ingredients

4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions

1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.